Savoury spinach pancakes

After having testing and loving the spinachand buckwheat waffles recipe from womama.fr, I wanted to adapt it to make vegan pancakes. Indeed, I love eating pancakes at breakfast, but having sugar in the morning does not do me any good, which is why I opt mostly for smoothies or salty dishes. Making savoury pancakes seemed to me to be the ideal solution to combine pleasure and nutritional benefits.

Buckwheat is often referred to as “pseudo-cereal” because it does not belong to the grass seed family, unlike conventional cereals such as wheat or barley. It is free of gluten and contains excellent proteins, which containing all the essential amino acids our body needs. According to a study carried out on animals, buckwheat could be considered a prebiotic, that is to say it could stimulate the growth of good bacteria in the intestine. Finally, buckwheat is rich in copper, magnesium and manganese.

Buckwheat is particularly popular in Japan, Russia and Eastern Europe, where it is eaten whole-grain, crushed, or in the form of noodles, bread or pancakes. In this recipe, buckwheat is associated with another nutritionally interesting grain: amaranth.

Amaranth is Mexican plant renowned for its nutritional properties: it contains lysine, calcium, iron, magnesium, potassium, copper, manganese, selenium, phosphorus, potassium and zinc. Yes, all this in this tiny seed!

This recipe will also provide you with the antioxidants and vitamins of spinach, making it the perfect brekfast to give you a good start to the day. Have your pancakes with the toppings of your choice and enjoy!

Ingredients for 8 pancakes

150 spinach shoots

95 gr buckwheat flour

60 gr amaranth flour

230 ml soy milk or rice milk

2 cs rapeseed oil

1 cc sodium bicarbonate

1/2 cc salt

Directions

Mix all the ingredients in a high speed blender until smooth.

Lightly oil a frying pan. Heat on medium-high heat. For each pancake, pour the equivalent of a ladle of dough onto the hot pan.

When the top of the pancakes is full of bubbles and the edges look dry, use a wide spatula to turn them over, and continue cooking until the other side is golden brown.

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Thank you for the information on buckwheat, accidentally we have been eating more of it these past few weeks, ever since I started making gluten-free English muffins. I keep hoping I will restore our guts (especially my husband’s) to their original health so that some day we can go back to eating foods high in sulfur. Bookmarking this recipe so we can have some delicious prebiotics!

You are welcome Joëlle! I am sure you will be able to fully heal your guts, you seem to be extremely aware of what you eat and making effort to be creative despite food restructions. Keep up the good work! Take care 🙂